The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
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vegan, gluten-free, cakes & breads, paleo, fruit-sweetened, oil-free, sweet · February 26, 2018

No-Bake Strawberry Cheesecake

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No-Bake Strawberry Cheesecake! Made with fresh berries, cashew butter, dates, and an easy almond crust. Creamy, dreamy, and actually pretty healthy…for cake.

No-Bake Strawberry Cheesecake

THIS POST IS SPONSORED BY FRESH FROM FLORIDA AS PART OF AN INFLUENCER ACTIVATION FOR INFLUENCE CENTRAL. ALL OPINIONS EXPRESSED ARE MY OWN.

Driving home at 6pm without having to turn my lights on. Pink hibiscus blooming by the sidewalk outside my apartment. Fresh strawberries greeting me in the produce section – red and ripe and recipe-ready. That’s how I know spring is coming.

Happy would be an understatement, I am THRILLED.

It would be a lie to say I’m suffering through frigid winter weather over here. It’s hot as can be and has been for a few weeks now. But wacky Florida weather or not, we can all be happy dancing about sweet, in-season strawberries. And if you’re not happy dancing yet over the berries by themselves, perhaps the CHEESE and CAKE parts will inspire some moves.

No-Bake Strawberry Cheesecake

I know you know the pros of eating with the seasons – good for you, good for the earth, good for supporting local farmers, just GOOD. It keeps my diet varied, and inspires me to use produce in my recipes I may otherwise overlook. Hey, if you want to make pumpkin pie in July and key lime in January, I’m not judging. But it really is tastiest to eat with the seasons, which is why I try to do it (except frozen fruit, that doesn’t count).

Fresh From Florida strawbs at Target

So for all those reasons and because I adore creamydreamy cheesecake, I partnered with Fresh from Florida to bring you this vegan and paleo No-Bake Strawberry Cheesecake. Made with beautiful Florida-grown berries, because that’s what they’re all about – fresh locally grown produce year round.

Strawberry season does strike a little bit earlier here than where you might be, so either bookmark this one and save it for a few months from now or you can always use frozen berries instead.

No-Bake Strawberry Cheesecake

Ever since sharing these mini cheesecakes many of you have been asking for a non-mini cheesecake. So I’m guessing either a) you do not own a muffin pan b) one muffin-full of cheesecake isn’t enough or c) you don’t share my love of mini foods. Possibly d) all of the above. There is no wrong answer, but there is only one right way to fix it and that is with more cheesecake. What else?

This version is not mini. Not complicated. Not sweetened with anything except fruit. Not NOT completely magical in terms of taste and texture and can’t-stop-won’t-stop-at-one-piece yumminess.

No-Bake Strawberry Cheesecake

The crust. Almonds and dates and sea salt, that’s it. I am not a fan of the date/nut crust for baked things, but for no bake it’s perfect. You can swap in any kind of nut or seed. Or even shredded coconut or oats.

The filling. This pink dreaminess is a product of…

  • strawberries
  • medjool dates
  • cashew butter
  • lemon juice
  • vanilla
  • almond milk

You could also add freeze dried strawberries for an extra bang of berry flavor and color. Optional, just throwing it out there.

The topping. Okay this is very optional too. The cake doesn’t need a topping. All it needs is you and your fork, so don’t let details like toppings and plates and sharing hold you back. But if you wanted to throw some frozen strawberries in a blender and pulse them to berry pebbles and scatter them on top before freezing your cake, you could.

No-Bake Strawberry Cheesecake

The first cold but so creamy, berry-packed triangle of a bite…ohmygoodness ♡

No-Bake Strawberry Cheesecake

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No-Bake Strawberry Cheesecake

★★★★★ 5 from 10 reviews
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 slices 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american
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Description

No-Bake Strawberry Cheesecake! Made with fresh berries, cashew butter, dates, and an easy almond crust. Creamy, dreamy, and actually pretty healthy…for cake.


Ingredients

Scale

Crust

  • 1 cup (140g) almonds (*)
  • 6–8 (125g) pitted medjool dates
  • Pinch of salt

Strawberry Filling

  • 1 1/2 cup (180g) sliced strawberries
  • 6 (100g) pitted medjool dates
  • 3/4 cup (190g) raw cashew butter (**)
  • 1/3 cup non-dairy milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Optional: 1 cup (210g) frozen strawberries ((for topping))

Instructions

  1. In a blender or food processor, combine the crust ingredients.
  2. Blend on low speed until it starts to clump together. You may have to add 1-2 tablespoons water depending on how moist your dates are.
  3. Line a 6-inch spring form pan with parchment paper on the bottom. Press the crust into the pan.
  4. Chill.
  5. Combine the filling ingredients in a blender and blend on high until smooth and creamy.
  6. Pour on top of the crust.
  7. Pulse the frozen strawberries in the blender until broken up into pebble-sized chunks. Scatter on top of the cake.
  8. Freeze overnight or for at least 8 hours.
  9. Thaw for 5 minutes or so before slicing and eating. Keep in the freezer for up to a week.

Notes

*Can substitute other kinds of nuts, seeds, or oats. **Can substitute with other kinds of nut butter, but raw cashew butter has the most neutral flavor and tastes best.

Keywords: cake, no bake, summer, vegan, dairy-free

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No-Bake Strawberry Cheesecake

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In: vegan, gluten-free, cakes & breads, paleo, fruit-sweetened, oil-free, sweet · Tagged: blender, dessert, easy, medjool dates, raw, strawberry, summer, video, sugar-free, vitamix, cashew butter, paleo, almonds

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Comments

  1. Ashley says

    February 26, 2018 at 11:35 am

    Woah! I don’t even care for strawberries, but I want THIS. It makes me yearn for Spring which is still sooo far away in Chicago. Totally making this for Easter or whenever I can find decent fresh berries. Sidenote: my 6 inch springform is probably the best thing I have ever bought #notkidding

    Reply
    • Natalie says

      February 26, 2018 at 6:44 pm

      The 6 inch springform is highly underrated, right? It’s the perfect size for a cake, makes 9 inch just seem excessive…and too flat ha. Aww well sending you springy vibes up there! And you could totally do it with bluebs too (now I want to do that🙊)

      Reply
      • MICHELINE BOURGET says

        April 29, 2018 at 6:32 pm

        Que veut dire : dans la recette …1/3 de tasse de…( non- dairy milk)
        Anglais:
        Watch do you meen by …( non- dairy milk…
        P/S… is’t Possible to have traduction for yours recipes …

        Thank you for this nice recipe…..
        MERCIE POUR CETTE BELLE RECETTE… ( No bake STRABERRY CHEESE CAKE)😃
        Micheline Bourget…😊

        Reply
        • Ckay says

          May 24, 2018 at 12:07 pm

          Bonjour Micheline,
          Une USA Tasse = 240 ml.
          1/3 tasse= 80 ml.
          Beaucoup d’Américains n’utilisent pas de balances en cuisine mais des “cups et spoons ” (tasses et cuillères ).
          Meilleures salutations

          Reply
  2. Jo says

    February 26, 2018 at 1:25 pm

    Do you think I could bake this cake and store it in the fridge?

    Reply
    • Natalie says

      February 26, 2018 at 6:50 pm

      I don’t think that will work unfortunately. It’s really designed to be a no-bake recipe, it won’t cook/firm up properly like a baked cheesecake. Sorry!

      Reply
      • Cassandra Vyravipillai says

        June 1, 2018 at 8:23 am

        Hey there,
        Looking to make Mint Strawberry Cheesecakes for one of my clients, would this hold well being stored in the fridge only for a number of days; without any coconut oil being in the filling?
        Thanks for your reply!

        Reply
        • Natalie says

          June 1, 2018 at 3:15 pm

          This one really has to be frozen since there is no coconut oil in it. You could try adding coconut oil, but without testing it I can’t say how much you would need. Sorry!

          Reply
          • Cassandra Vyravipillai says

            June 1, 2018 at 5:40 pm

            All good, thanks for letting me know!

  3. Gail says

    February 26, 2018 at 3:06 pm

    What size springform pan did you use? Love this recipe. Can’t wait to try it!

    ★★★★★

    Reply
    • Natalie says

      February 26, 2018 at 6:53 pm

      6 inch! (although I think already gotcha on email😊)

      Reply
  4. Jess @choosingchia says

    February 27, 2018 at 9:45 am

    Cashew butter instead of using raw cashews in a cheesecake…This is pure genius!

    Reply
    • Natalie says

      February 27, 2018 at 10:16 am

      Laziness…genius…same difference 😉

      Reply
      • LimitedResources says

        March 3, 2018 at 12:35 am

        Can you give an option on how to make it with soaked cashews? Would it require 1.5 cups of cashews soaked overnight?

        Reply
        • Natalie says

          March 3, 2018 at 9:57 am

          I haven’t tested it, but yes that is exactly what I would recommend!

          Reply
          • gah says

            August 11, 2019 at 2:06 am

            Soaked means they are still wet, right? Or soaked and then roasted would be best?

          • Natalie says

            August 11, 2019 at 11:18 am

            Soaked and then just drained and rinsed, NOT roasted!

  5. Lily Kate Myers says

    February 27, 2018 at 10:29 am

    This definitely looks delicious and indulging with all the nuts and fruits. Love that it is no-bake, quick and easy to prepare. The texture must be great as well!

    ★★★★★

    Reply
    • Natalie says

      February 27, 2018 at 5:09 pm

      It’s sooooooo creamy and luscious! By no means a “light” dessert, but it is full of pretty much only real foods which I love 🙂

      Reply
  6. Janet says

    February 28, 2018 at 6:35 pm

    This looks fabulous! I cannot wait to make it. Can I double the recipe and make it in a larger springform pan? Also, any thoughts on a good substitute for someone allergic to nuts? Trying to make this for a friend and I don’t know much about nuts and nut butters. Thanks!

    Reply
    • Natalie says

      February 28, 2018 at 9:50 pm

      Yep, you can absolutely double it for a larger cake! For the crust I would recommend some kind of seeds, pumpkin seeds would be my top choice. Or you can use oats. For the filling, I would try coconut cream (the solid part from a refrigerated can of full fat coconut milk) in place of the cashew butter. It has a little more water in it and isn’t as creamy, so maybe take out the 1/3 cup almond milk and use all coconut cream (about 1 1/4 cup totally, I rounded up). Hope that helps!

      Reply
      • Janet DeMaio says

        February 28, 2018 at 9:53 pm

        Natalie thanks so much!! I’m going to try your suggestions!!

        Reply
        • Joelle Marie says

          December 9, 2018 at 2:55 pm

          Did you try this? If you did how did it come out- I was really curious about subs for a nut butter too- thanks!

          Reply
  7. Nisha / RainbowPlantLife says

    February 28, 2018 at 10:23 pm

    This cake is absolutely beautiful, Natalie! I can’t tell which photo I like the best – the close up side angle or the overhead. They’re both so pretty! And then there’s the cashew butter in the filling. I can only imagine how creamy and dreamy that is!

    Reply
    • Natalie says

      March 1, 2018 at 8:36 am

      Colorful subject matters make for the most fun photoshoots, don’t you think 🙂 Thanks lovely!

      Reply
  8. The Vegan 8 says

    March 1, 2018 at 12:28 am

    I’m in love with these shots lady!! So so pretty! I love the slice shot the best I think. Makes me want to bite my screen, haha. I am not a big fruit person but I do love strawberry cheesecake. It’s been awhile though since I’ve had one. And can we please talk about how healthy this is, I mean, seriously, this classifies as health food, not one unhealthy ingredient! That is awesome. I love the pink too, with the red, just so much better when the food is just as pretty as it is delicious. I hear ya too, it’s finally getting warm over here, on some days. Texas, particularly Houston, has the weirdest damn weather. One day it’s freezing, the next it is 80. It was 82 today but just a couple of days ago it was cold. Crazy and I’m so ready for purely warm weather now. Oh and I’m making your chocolate mint larabars tomorrow! Making them for Olivia’s lunches, she loves them!

    Reply
    • Natalie says

      March 1, 2018 at 8:48 am

      Aw thank you–the fruity colorful ones are so fun to photograph! Except yellow, I find yellow really tricky, although you managed to pull it off with your mango cake so perhaps its just me and my white background that are the problem😆 I wasn’t even going for practically raw vegan, but someone on YT pointed that out and I was like oh yeah I guess it is ha. This weather has been wacky and like bipolar this winter, but I am ready for all the heat (aka all the ICE CREAM WEATHER) all the time too. Hehe yay! That makes me so so happy to know that she is still enjoying those🤗 Happy thursday!

      Reply
  9. Katie says

    March 3, 2018 at 3:25 am

    Yum! Making this tomorrow! Would roasted almonds work for the base with the dates.? And do you know if roasted cashew butter or raw cashew butter work better for the filling.? Thanks

    Reply
    • Natalie says

      March 3, 2018 at 9:54 am

      Hi Katie! Roasted almonds would be find for the crust, delicious actually. And raw cashew butter is best for the filling, it’s slightly sweeter and less nutty so it won’t compete with the strawberry flavor. Hope you enjoy 🙂

      Reply
  10. Laxmi says

    March 18, 2018 at 9:19 pm

    I wanna try to make this for my partner’s birthday, I only got a small fridge with a tiny freezer compartment, do you think it will solidify in the fridge instead?

    Reply
    • Natalie says

      March 19, 2018 at 7:57 am

      Unfortunately it will still be too soft in the fridge, what about this baked creamy cake recipe instead: https://www.feastingonfruit.com/chocolate-mousse-cake/

      Reply
  11. Anonymous says

    March 27, 2018 at 6:09 pm

    Hi Natalie! First of all I just want to say how. incredibly. dreamy. this. looks. I just want to dive in headfirst, haha! But honestly the best part for me is that this cheesecake is oil free (I have seen so many vegan cheesecake recipes that use like half a cup of coconut oil…), and also completely fruit sweetened! So basically health food 🙂
    I was wondering, though, if I wanted the recipe to be sweeter, could I just increase the dates? Would I have to increase / decrease the milk?

    Reply
    • Natalie says

      March 28, 2018 at 7:57 am

      Woohoo! I am so so happy you like the recipe and I feel ya on the abundance of coconut oil happening in most no bake treats out there. Yes you can defintley add more dates to make it sweeter! Just adding 2-3 extra and you probably won’t need to change the milk amount, but more than that I would probably add an extra 1/4 cup milk or so just to get it to blend easily and smooth. Or you could add 3-4 tbsp maple syrup to the filling to make it sweeter too, up to you 🙂

      Reply
  12. Larissa says

    March 30, 2018 at 5:33 pm

    Hi! Did u use 6 in pan here? Can’t wait to do this 🙂
    Thanks!

    ★★★★★

    Reply
    • Natalie says

      March 30, 2018 at 6:02 pm

      Hi Larissa! Yep 6 inch spring form 🙂 Hope you love it!

      Reply
  13. Erica says

    April 11, 2018 at 6:25 pm

    This looks amazing! Wouldnfrozen strawberries or other berries be okay for the filling too? Wrong season in New Zealand 🇳🇿 but I still want to make it now and have everything else!

    Reply
    • Natalie says

      April 12, 2018 at 10:19 am

      Yep absolutely! If you use frozen defrost them first otherwise it will be too thick to blend smooth though 🙂

      Reply
  14. Ivana says

    April 27, 2018 at 11:58 am

    Can I substitute cashew butter with the peanut butter? Where I am,I can’t find it easily…
    Thanks!

    Reply
    • Natalie says

      April 27, 2018 at 4:42 pm

      You can but it will change the flavor since peanut butter isn’t as neutral flavors as cashew. But with the strawberries I think it will be really yummy, almost like PB&J🤗

      Reply
      • Ivana says

        April 28, 2018 at 3:00 am

        Thank you! I’ll let you know:-)

        Reply
  15. Lou says

    April 28, 2018 at 3:12 pm

    Hello ! Just wanted to let you know that I just tried this recipe today and it was a huge success !! I just added a bit more strawberries in the “cheesecake” part and a few pistachios in the crust. It was so good thank you for this amazing recipe ! I’m definitely gonna try some of your other recipes ;))

    ★★★★★

    Reply
    • Natalie says

      April 28, 2018 at 4:37 pm

      Woohoo!!! Huge success is exactly what I like to hear, I am so happy you liked it. I love the pistachio addition, those pair beautifully with the berries I bet. Thank you for the feedback and I can’t wait to hear what you try next, Lou🤗

      Reply
  16. Veronica says

    May 7, 2018 at 9:13 pm

    I made this recipe with my nieces who are 6 and 8. It was a lot of fun. I was wondering what could I add to make it a little more sweeter?

    ★★★★★

    Reply
    • Natalie says

      May 8, 2018 at 9:28 am

      Aw yay, that sounds a little messy but so much fun🤗 You could easily add more dates (bump it up to 10 or so) or 1/4-1/3 cup maple syrup to make it sweeter!

      Reply
  17. Kristen says

    May 13, 2018 at 5:29 pm

    I just ate my first bite of this and it was divine!! I didn’t have cashew butter so I used 1 1/2 cups of raw cashews. Lovely texture, perfectly sweet- I’m making this again for my birthday!

    ★★★★★

    Reply
    • Natalie says

      May 15, 2018 at 4:49 pm

      I am SO happy you liked it! Yep whole cashews work too as long as you blend really well. Much easier than a baked b-day cake if you ask me too, so enjoy😊 Thanks for the feedback, Kristen!

      Reply
  18. Jennifer Cole says

    May 15, 2018 at 11:58 pm

    Thank you for this recipe!! Can you do more recipes with no oil and no coconut? Also if there are other ingredients you can use to help set no bake recipes in the refrigerator or freezer? Thanks Nat!!!!! Your videos are amazing!

    ★★★★★

    Reply
    • Natalie says

      May 16, 2018 at 10:27 am

      All my recipes are oil free except for maybe 3, and if you go back to the older ones they are much more low fat with less coconut too so definitely explore the archives a bit 🙂 But yes I will keep that in mind. As for setting no bake treats in the fridge/freezer, that really requires some sort of fat. So either coconut oil or nut butter usually. Thanks for the feedback Jennifer!

      Reply
  19. Theresa says

    May 29, 2018 at 11:41 am

    Big fail for me. I used more than enough of the qty. of ripe strawberries called for but the filling is brown (I’m assuming from the cashew butter and dates) and the only flavour is from the cashew butter.

    Reply
    • Natalie says

      May 29, 2018 at 4:45 pm

      Hmm the flavor and color can definitely vary depending on how ripe/sweet your berries are, and did you use toasted cashew butter by chance? You really need raw cashew butter here, otherwise the flavor will be overpowering and the color much darker. Sorry it didn’t work out for you!

      Reply
  20. Theresa says

    May 29, 2018 at 6:35 pm

    Ah, I just checked and the cashews are dry-roasted. Good to know, Thanks.

    Reply
  21. Debbie says

    June 11, 2018 at 8:44 pm

    Gourmet!! Exceptional!! We all loved it. Thank you so much.

    Reply
    • Natalie says

      June 12, 2018 at 5:20 pm

      Woohoo!! I am so so happy it was a success in your house, thanks for the feedback Debbie 🙂

      Reply
  22. Brittany says

    June 15, 2018 at 8:01 am

    If I double the recipe, what size pan do you think I should use?

    Reply
    • Natalie says

      June 15, 2018 at 6:20 pm

      I’d recommend a standard 9″ springform pan if you double it. You may have a little bit extra crust though, so maybe just 1.5 times that part. Hope you enjoy!

      Reply
      • Brittany says

        June 15, 2018 at 8:07 pm

        Thanks! Also, is there any way to substitute roasted cashew butter for the raw cashew butter?

        Reply
        • Natalie says

          June 16, 2018 at 9:09 am

          You can, but the roasted cashew butter will have a much stronger nut taste and darker color that will overpower the berries in color and flavor so I don’t recommend it.

          Reply
  23. Sherri says

    July 29, 2018 at 2:53 am

    Just put this in the freezer for my sister’s birthday tomorrow. Pictures will be on IG tomorrow. Thanks for the recipe! <3

    Reply
  24. Gee says

    August 8, 2018 at 8:49 am

    This is a great recipe and came out perfect on the first try. I made it for my birthday and everyone loved it. I will definitely make it again.
    Thanks

    ★★★★★

    Reply
    • Natalie says

      August 8, 2018 at 10:18 am

      I am so happy it was a success!! One of my summer faves too, and you can even try it with blueberries or another berry if you want 🙂 Thanks for the feedback Gee!

      Reply
  25. Neila says

    June 18, 2019 at 11:23 am

    I have tried this one too. It is very creamy and light. Perfect for the summer :). I really recommend this recipe for those who did not tried yet 🙂 🤗

    ★★★★★

    Reply
    • Natalie says

      June 18, 2019 at 12:30 pm

      I am so happy you enjoyed it🍓🍓 Thanks for the feedback!

      Reply
  26. Sunil Dogra says

    August 1, 2019 at 6:27 am

    What a delicious way to enjoy strawberry! This dish looks creamy and delicious. Pure comfort food for sure!

    ★★★★★

    Reply